Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: 3 medium potatoes; 1 qt. milk; 1/2 medium onion; 1 tbsp. flour; 2 tbsp. fat (butter); 1 tsp. salt; 1/4 tsp. pepper; 2 cups celery

From The Relief Societ Cookbook, 1930

Recipe by Mrs. J. A. Watts.

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1033Calories

44 gProtein

145 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1033 kcal

Protein44 g

Carbohydrates145 g

Fiber11 g

Sugars54 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol117 mg

Sodium2973 mg

Potassium4155 mg

Calcium1390 mg

Iron4.3 mg

Magnesium257 mg

Phosphorus1325 mg

Zinc5.9 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D9.4 mcg

Vitamin C94 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K10 mcg

Vitamin B62.2 mg

Vitamin B125.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)6.4 mg

Folate94 mcg

Choline233 mg

Caffeine0 mg

Water1517 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 32. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP 3 medium potatoes 1 qt. milk l2 medium onion 1 tbsp. flour 2 tbsp. fat (butter) 1 tsp. salt 2 cups celery *4 tsp. pepper C

Cook this with the app: pantry check, scaling, and the assistant.